SOAK IT

KOSHER MEAT has significantly more salt than non-kosher meat, but the salt can be eliminated by soaking the meat in water before cooking it, researchers Edward Burns and Shimon Neubort of Albert Einstein College say in a letter to the Journal of the American Medical Association. The study showed that half a pound of non-kosher beef contained 200 milligrams of sodium, compared with 500 milligrams for kosher beef. Salt is used to remove blood from meat during the koshering process. "For those Jewish patients with severe heart failure who must not consume more than 2 to 4 grams of sodium per day," the researchers wrote, "we recommend that they resoak their koshered meat in fresh, clean water for one hour before cooking."